This recipe is one of my husband favorite desserts. It kind of has a sweet and salty mixture taste to it.
Raspberry Pretzel Salad
3/4 c. butter
2 1/2 c. thin pretzels sticks
1 8 oz. cream cheese
1 8 oz. tub cool whip
1 c. sugar
2 c. water
1 large package raspberry jello
2 10 oz. packages of frozen raspberries slightly thawed
1 15 1/2 oz can crushed pineapple undrained
Melt butter and pour into a 9x13 pan. Break pretzels in half and pat evenly into a pan. Bake 10 minutes at 400 degrees. Remove from oven and cool.
In large bowl combine cream cheese, cool whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.
Bring water to boil. Completely dissolve jello in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hour until firm.
3/4 c. butter
2 1/2 c. thin pretzels sticks
1 8 oz. cream cheese
1 8 oz. tub cool whip
1 c. sugar
2 c. water
1 large package raspberry jello
2 10 oz. packages of frozen raspberries slightly thawed
1 15 1/2 oz can crushed pineapple undrained
Melt butter and pour into a 9x13 pan. Break pretzels in half and pat evenly into a pan. Bake 10 minutes at 400 degrees. Remove from oven and cool.
In large bowl combine cream cheese, cool whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.
Bring water to boil. Completely dissolve jello in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hour until firm.
If you wait and put the pretzels on top just before your ready to serve the salad then they aren't so soggy.
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